Lv6
2412 积分 2020-10-21 加入
Lipidomics reveals the relationship between lipid oxidation and flavor formation of basic amnio acids participated Low-Sodium cured large yellow croaker
1小时前
已完结
Employing text mining to investigate language attitudes and social identity on Chinese social media
2天前
已完结
Scanning Electron Microscopic Study on Mitochondrial Cristae in the Rat Adrenal Cortex
2个月前
已完结
Mitochondria: a historical review
2个月前
已完结
Mechanisms of Antioxidants in the Oxidation of Foods
2个月前
已完结
Effect of lipid oxidation on quality attributes and control technologies in dried aquatic animal products: a critical review
3个月前
已完结
Electric Field-Assisted Thawing for Meat: Quality and Process Efficiency Aspects
3个月前
已完结
Effect of lipid oxidation on quality attributes and control technologies in dried aquatic animal products: a critical review
3个月前
已完结
Tissue sulfhydryl groups
4个月前
已完结
Determination of Moisture and Fat in Meats by Microwave and Nuclear Magnetic Resonance Analysis: Collaborative Study
4个月前
已完结
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